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Lac-Phe

Chemical compound From Wikipedia, the free encyclopedia

Lac-Phe
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Lactoylphenylalanine, or Lac-Phe, is an N-lactoyl-amino acid metabolite produced by mammals and microorganisms.[1][2][3][4][5] In humans, levels are increased by intense exercise and in the inborn error of metabolism phenylketonuria.[6][7][8][1][9] In mice, high levels of Lac-Phe in the blood cause a decrease of food intake[6] and in humans, its production has been shown to correlate with adipose tissue loss during an endurance exercise intervention.[10] In mammals it is created from (S)-lactate and L-phenylalanine by the cytosol nonspecific dipeptidase (CNDP2) protein.[1] It is classified as N-acyl-alpha-amino acid and pseudodipeptide.[11]

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It has also been reported that as an additive, N-L-lactoyl phenylalanine improves the taste of food, conferring an umami flavor.[12] It is found naturally in significant amounts in some traditional Chinese fermented foods such as preserved pickles and soy sauce,[13] and in Parmigiano-Reggiano cheese.[14] Oral intake of Lac-Phe does not have anti-obesity effects in mice, though intraperitoneal injection does reduce food intake and weight gain.[6] Activity dependent cell labeling indicates Lac-Phe activated neural populations in the hypothalamus and brainstem. [15]

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